Steak with Portobello Summer Salad


  • 18 oz raw flank steak (should yield three 5-oz cooked servings)
  • 11 oz (2/3 lb) portabella mushrooms with stems removed, chopped
  • 2 cups (2 small) summer squash, sliced
  • 1-½ cups (2 small-medium 2-¾” x 2-½”) bell peppers, cut into strips
  • ½ tsp freshly ground black pepper
  • ¼ tsp salt
  • 1 clove garlic, minced
  • Non-stick cooking spray


Steak: Trim visible fat from flank steak. Rub steak with ¼ tsp salt and ¼ tsp black pepper. Prepare grill by spraying grill grates with non-stick cooking spray for 5 seconds. Preheat outdoor grill to medium-high heat. Grill 5-7 minutes on each side, until desired internal temperature is reached. Use a meat thermometer for best results. Let steak rest 10 minutes and then slice diagonally, across the grain. Salad: Spray a large frying pan with non-stick cooking spray for 5 seconds and turn heat to medium-high. Add vegetables, minced garlic, and ¼ tsp black pepper to pan. Sauté 5 minutes, until vegetables are al dente (tender-crisp). Serve steak over sautéed vegetables.


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